DirtyFLRestaurant Inspection Data

COCONUT CHARLIE'S BEACH BAR & GRILL

COCONUT CHARLIE'S BEACH BAR & GRILL maintains a 2.5/5 food safety rating based on 7 health department inspections in NORTH REDINGTON BEAC. Recent inspections indicate some food safety concerns.

Last inspection: 1 months ago · 7 reports on file

17120 GULF BLVD

Overall Food Safety Rating

★★½☆☆ (2.5/5)
Based on 7 health inspection reports

All Inspection Reports

2/24/2026· 1mo ago

Visit ID: 13540647

Met Inspection Standards

1 high, 1 int, 4 basic

  • 16-23-4:Basic - Accumulation of lime scale on the inside of the dishmachine.
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Cook line
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Repeat Violation
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Oven handle on cook line, removed Corrected On-Site Repeat Violation
  • 08B-02-4:High Priority - Displayed food not properly protected from contamination. Containers of garnishes at outdoor bars not covered, staff put lids on containers Corrected On-Site
  • 51-16-7:Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Establishment remodeled outdoor tiki bar. Per Carly at Plan Review, remodel plans were submitted on 2/2/26 and have been assigned to Reviewer Rory S. who has remained in contact with operator; plans not yet approved.

10/6/2025· 6mo ago

Visit ID: 10931721

Met Inspection Standards

5 basic

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee coffee cup on shelf above cook line
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer.
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Oven door handle
  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board.
  • 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Coffee filters unprotected at coffee machine across from cook line

1/29/2025· 1y 2mo ago

Visit ID: 8855499

Met Inspection Standards

1 high, 1 basic

  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. On cook line
  • 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Multiple items on cook line, held less than 4 hours, time mark added Corrected On-Site

8/9/2024· 1y 8mo ago

Visit ID: 8735446

Met Inspection Standards

3 high, 1 basic

  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Cook line
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Unpackaged raw salmon over cooked fish filets in walk in freezer, order corrected Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon over vegetables in reach in cooler, order corrected. Raw seafood over cooked chicken and hot dogs in walk in cooler, order corrected Corrected On-Site
  • 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Multiple items on cook line, all held less than 4 hours

3/7/2024· 2y 1mo ago

Visit ID: 8606262

Met Inspection Standards
  • N/A:No Violations Were Observed

2/6/2024· 2y 2mo ago

Visit ID: 8477291

Follow-up Inspection Required

2 high, 1 int, 3 basic

  • 14-69-4:Basic - Ice buildup in walk-in freezer. Warning
  • 29-27-4:Basic - Mop sink has not yet been installed in laundry room (per plans) due to plumbing issues. Property has mop sink outside on first floor Warning
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Behind bar, replaced Corrected On-Site Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw beef steaks (46F - Cold Holding), staff added ice **Corrective Action Taken** Repeat Violation Warning
  • 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Multiple items on cook line with no time mark Warning
  • 31A-04-4:Intermediate - Remodel plans show hand sink next to prep sink adjacent to dish washing area. Hand sink was not installed. Operator will install hand sink across from dish machine Warning

8/18/2023· 2y 8mo ago

Visit ID: 8356510

Met Inspection Standards

3 high, 1 int, 5 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Cook line
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverages on shelves with food in dry storage, removed Corrected On-Site
  • 21-10-4:Basic - Soiled dry wiping cloth in use. cook line
  • 36-50-4:Basic - Unclean building components, attachments or fixtures. Magnetic knife racks soiled near dish washing are
  • 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Indoor bar dish machine chlorine 0ppm, replaced chemical 50ppm
  • 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 live flies near dish washing area
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooler on cook line-plantains (58F - Cold Holding); raw chicken (48F - Cold Holding); raw breaded shrimp (46F - Cold Holding); raw beef (51F - Cold Holding). Ice bags added to proteins. Plantains added to time as a public health control. Retemp-beef 43F, shrimp 43F, chicken 42F Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained on cook line Accumulation of food debris on back side of flat top